Black fungus from Zhongtiao Mountain

Black fungus from Zhongtiao Mountain

　　This product comes in both wild and cultivated varieties. The wild type mainly grows in the Zhongtiao Mountain area of our county, as well as in Xiajian Village, Wangjiagou Village in Caochuan Town to the east of the county, and Maquangou in Podi Township. It thrives most in years with abundant rainfall, with the highest yield in summer and autumn. It can be found everywhere across the Zhongtiao Mountain region and is often consumed by local farmers. Once cooked into dishes, it has a very delicious flavor.

　　　　Cultivated black fungus is grown by making holes in wood, inserting black fungus spawn, and regularly sprinkling water to maintain humidity until the fungus sprouts. Once the fungus begins to grow, watering is stopped, though light watering may still be needed during dry weather. Gradually, it grows to resemble the shape of an ear, with tender, thick flesh in a light black color—darker in strong light and lighter in weak light. Its texture is crunchy like cartilage, making it a high-grade nutritious food.

　　　　"White fungus," also known as tremella, is produced in the eastern mountainous region. It was successfully cultivated in 1965 after introducing spores from Shanghai for experimentation. By drilling holes in locally sourced oak branches and planting the spores, then setting up shelves under the shade of trees on wind-sheltered, sun-facing slopes along with necessary technical processing, bright-colored, thick and tender white fungus grows on these branches. White fungus is a prized delicacy at banquets and a valuable tonic. Medically, it is known to strengthen the heart, nourish kidneys, moisten lungs, promote saliva production, replenish deficiencies, and help stop bleeding.